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🍽️ Provencal Vegetable Omelette

315 kcal · 30 min · 4 servings

Ingredients

• 150 g eggplants (0.5 eggplants)
• 125 g zucchini (0.5 zucchini)
• 100 g red bell peppers (0.5 red bell peppers)
• 1 tbsp oil
• 1 shallot
• 1 clove of garlic
• salt
• pepper
• 4 eggs
• 3 tbsp milk (1.5 % fat)
• 2 tsp dried herbs of Provence
• 2 tbsp black olives (pitted)

Instructions

1. 1. Thoroughly wash the eggplant and the zucchini.
2. 2. Dry the vegetables with a kitchen towel.
3. 3. Cut the eggplant and zucchini into cubes about one centimeter in size.
4. 4. Halve the bell pepper and remove the stem and seeds.
5. 5. Cut the bell pepper into thin strips.
6. 6. Heat some oil in a non-stick pan.
7. 7. Add the cut vegetables to the hot pan.
8. 8. Fry the vegetables over medium heat for two to three minutes.
9. 9. Stir the vegetables occasionally while frying.
10. 10. Peel the shallot and the garlic.
11. 11. Dice the shallot very finely.
12. 12. Mince the garlic very finely.
13. 13. Add the shallot and garlic pieces to the vegetables in the pan.
14. 14. Fry the aromatics briefly with the vegetables.
15. 15. Season the vegetables generously with salt.
16. 16. Season the vegetables additionally with black pepper.
17. 17. Whisk the eggs in a separate bowl.
18. 18. Add the milk to the eggs.
19. 19. Add the fresh herbs to the egg milk mixture.
20. 20. Mix the egg mixture well with a fork.
21. 21. Pour the egg mixture evenly over the vegetables in the pan.
22. 22. Cover the pan with a lid.
23. 23. Let the omelette set over medium heat for five minutes.
24. 24. Shake the pan slightly in between to prevent sticking.
25. 25. Chop the olives finely.
26. 26. Sprinkle the chopped olives over the finished omelette.

Nutrition per serving

• kcal: 315
• Protein: 18 g · Fett/Fat: 23 g · Carbs: 7 g